I'm taking several cupcakes to a bake sale for a church this weekend & wanted to find out how long can the cupcakes be out of the fridge? I use the Wilton buttercream recipe (mainly because I am chicken to try anything else...sad, I know). Is milk the only thing in the recipe that "could" cause it to go bad? They will be thoroughly refrigerated before the event overnight. Thanks in advance for your help
they should be fine. If you are really concerned try subbing water for the milk.
it should be fine...I have learned form cc that somthing in the sugar stabilizes the milk so it does not need to be refriderated. I use milk in my bc and never refrigerate.
should I advise people who buy them to refrigerate them once they get home? How long can they sit out before getting yucky?
There is plenty of sugar in there to act as a preservative. I have let that icing sit out (except I use 1/2 butter 1/2 crisco) for 4-5 days with no problems. I don't use milk I use water, but you should be just fine.
thanks ladies I also use 1/2 butter 1/2 crisco...which is what the wilton recipe is.....so, I now feel confident in taking them to the bake sale.
Sugar stabilizes the milk....wow, you guys are so amazing. I never knew that! That is great information.
Yes, it's the ratio of sugar to fat that acts as a preservative. The first cake I made for my MIL I made on a Fri. night, delivered it Sat. and she left it as a centerpiece on her table all weekend She said she didn't cut into it until Mon. night and it was delicious. Up until that point I had never left out a cake for more than an hour. Now I do it all the time and they are always great! I use a tweaked Wilton recipe that calls for both butter and half and half-no problems at all
Then why did my icing made with shortening, margarine and milk go sour after two days on the counter???
Has anyone else had this happen?
in our class, we were told to make it with water. it doesnt taste any different and there is never any worry about leaving it out!
Maybe it was the margarine? I've never used margarine in my bc, only butter and shortening....
I would say margarine, too. I use a shortening and butter recipe, too. But I only use real butter in my butter cream.
I leave mine out for up to 3 days and recommend to my customers that they store it in the fridge to legthen the freshness. I may have already have had it out for 2 days. I store in the fridge up to a week. Then the OCD comes out in me and it becomes toxic!!!! NO CAKE FOR YOU!!!!
I personally never ever refrigerate my cakes, even when they are already iced. I just think that the refrigerator seems to dry them out more. I just leave my cakes out on the counter, and if a piece is taken from the cake, I use some saran wrap to cover up the part that is missing. My cakes have lasted for a week on the counter. I also use water in my BC recipe.
Does the same hold true with Cream Cheese Frosting? I always refrigerate that too.